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Olive, Anchovy and Caper Pesto with Pasta Recipe
|Pitted black olives||4 Ounce (125 Gram)|
|Anchovy fillets||4 , drained|
|Drained capers||2 Tablespoon, rinsed|
|Garlic||1 Clove (5 gm), crushed|
|Dried thyme||1⁄4 Teaspoon|
|Olive oil||6 Tablespoon|
|Dried pasta||1 Pound (500 Gram)|
Calories 677 Calories from Fat 260
% Daily Value*
Total Fat 30 g45.4%
Saturated Fat 3.1 g15.6%
Trans Fat 0 g
Cholesterol 3.2 mg
Sodium 505.3 mg21.1%
Total Carbohydrates 85 g28.3%
Dietary Fiber 4.1 g16.6%
Sugars 4 g
Protein 15 g30.3%
Vitamin A 0.2% Vitamin C 1.4%
Calcium 4.5% Iron 14.1%
*Based on a 2000 Calorie diet
Cook pasta in a large pot of boiling, salted water, until firm to the bite if serving hot or just firm to the bite if serving as a salad.
Drain, reserving 1/2 cup pasta water.
Return pasta with pesto to the warm pasta pot.
Toss well to coat, adding reserved water as needed.
Serve immediately or at room temperature.